Mexican Chicken and Rice
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.—Cindy Gage, Blair, Nebraska
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 2 tablespoons canola oil
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1 cup chicken broth
- 1 cup salsa
- 1/2 to 1 teaspoon salt
- 1/2 to 1 teaspoon chili powder, optional
- 1/4 teaspoon pepper
- 1-1/2 cups uncooked instant rice
- 1/2 to 1 cup shredded cheddar cheese
Reviews
This was a great quick recipe. I added black beans to this. Turned out great. I like mine a little spicier so next time I will adjust for that, but that is a personal preference. The recipe was hit!
So easy to make and so delicious. Great meal for a cool, fall day.
Was surprised by this one as I was just expecting it to be ok, but it was pretty good. I added just a little bit of cumin, juice from half a lime, and used 1.5 cups of cheese on top.
I love this recipe! I used hamburger and omitted the cheese!!!! Delish and quick!
After eating this, I scheduled an urgent and elaborate surgery that will prevent me from having a bowel movement for the next 3 months. I am jealous of the toilet that will eventually swallow the remains of this incredible meal.
Used Chipotle salsa, extra chili powder and cumin. DELICIOUS, fast & easy with things usually on hand! Thanks!
Very boring. It's good enough to cook and eat if you're tired or lazy, but nothing really impressive at all.
We found this dish to be okay, but nothing spectacular! Sorry. Won't make again.
Very quick and easy and very good!
so great and very forgiving! i didn't have the onion corn or cheese and it was still great. my guys are very picky. its gone!